| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Dupree |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
c |
Cornmeal mix |
| 1 1/4 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1 1/2 |
ts |
Fennel seed; cracked |
| 1 1/2 |
ts |
Pepper; cracked |
INSTRUCTIONS
Preheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron
skillet. Place the skillet in the hot oven. Place the self-rising cornmeal
or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper
and stir until thoroughly blended. Stir the hot shortening into the batter,
then pour the batter into the hot skillet. Bake 15 to 20 minutes, until
done. Serve piping hot with butter.
Yield: One 10-inch round
Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:19:37 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
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